Pickled Eggs And Red Beets
|Small beets||2 Bunch (200 gm) (Young Variety)|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Pickling spice||1 Teaspoon|
|Hard-cooked eggs||6 , shelled|
Boil beets until tender.
Skin and put in a deep bowl.
Bring water, vinegar, sugar, spices and salt to a boil.
Pour over beets and let stand overnight.
Place eggs in the mixture, making sure eggs are completely covered with liquid.
Let stand in refrigerator for 2 or 3 days before serving.